If using fresh peaches, place peaches into a pot of boiling water for NO MORE than 30 seconds. Remove from boiling water and transfer to a bowl filled with ice water; this prevents them from cooking. Remove from the ice water and the peach skins should rub right off.,Slice peaches and put in a bowl. Combine with both granulated and brown sugar, cinnamon, and lemon juice. Cover and refrigerate for at least 2-3 hours or overnight if possible. (If using canned or frozen peaches, use less sugar if they are preserved in a syrup or sugar.),______,Once ice cream has been formed, add in the remaining non-pureed peach mixture and stir. For a variation, add crumbled shortbread cookies for a peach cobbler ice cream.,Makes about 1.5 quarts.